Meyer Lemon Cookies

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These Meyer lemon cookies are perfectly balanced between tart and sweet.  Their soft cake like texture leaves them nothing short of pure deliciousness.

Meyer Lemon Cookies on a white plate

While browsing the produce at my local grocery store I came across a well-stocked bin of Meyer lemons.  I’d heard so much about them but had yet to try them for myself.  These lemons are sweeter than the average lemon and have a distinct aroma.  You could almost mistake them for an orange due to their color.

I knew I had to make something with them so I grabbed a nicely packaged bundle and began brainstorming…

Why not make cookies?  Everyone likes lemon cookies, right?

I decided on making a “healthier” cookie so I could give a batch to some friends whom I knew were trying to eat a little lighter.  I cut back the sugar by using only 1/4 cup of white sugar and 1/4 cup brown sugar.  Then I used honey to finish sweetening the batter.  I also added in some plain low-fat yogurt which aided in making these cookies so moist and cake-like.

The result was a soft pillow of sweet and tangy goodness.

I hope you all enjoy this recipe!

Meyer Lemon Cookies on a baking pan

Meyer Lemon Cookies Recipe - Taste like a big bite out of summer. So soft and delicious, they will become your favorite!

Meyer Lemon Cookies

These Meyer lemon cookies are perfectly balanced between tart and sweet. Their soft cake like texture leaves them nothing short of pure deliciousness.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12
Calories: 229kcal
Author: Jen Sobjack

Ingredients

For the cookies

  • 1 and 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar firmly packed
  • 1/4 cup honey
  • 7 tablespoons unsalted butter softened
  • 2 teaspoons Meyer lemon zest
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup plain low-fat yogurt

For the icing

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh Meyer lemon juice

Instructions

  • Preheat oven to 350ºF.
  • In a large mixing bowl, cream butter, white sugar, brown sugar, lemon zest, and juice together until fluffy. Add in the honey and the yogurt, mix well. Add the egg and mix once more, until incorporated.
  • Combine the flour, baking soda, and salt with a whisk. Slowly add the flour mixture into the wet batter while continuing to mix on low speed.
  • Line a baking sheet with parchment paper. Drop batter by level tablespoons 2 inches apart onto cookie sheet. Bake for 12 minutes or until lightly browned. Transfer cookies to a wire rack to cool.
  • Combine the powdered sugar and lemon juice in a mall bowl. Stir until all sugar has dissolved. Spoon the icing over the cookies once they have cooled completely. Allow the iced cookies sit until the icing sets and hardens.

Nutrition

Calories: 229kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 153mg | Potassium: 35mg | Sugar: 24g | Vitamin A: 4.5% | Vitamin C: 1.7% | Calcium: 1.6% | Iron: 5.5%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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